Chef notes
This easy and healthy salad was inspired by a dish Sheinelle Jones used to get at CVS. The store no longer sells it, so I made this version for her to enjoy whenever the craving strikes. The black beans, corn, cilantro and lime add bold Southwestern flavor to the fluffy couscous. It's perfect for a quick lunch, a satisfying side dish or serving over salad.
Swap option: Use chickpeas instead of black beans.
Ingredients
- 1¼ cups chicken broth
- 1 cup uncooked couscous
- 4 tablespoons olive oil
- 2 limes, juiced and zested
- 1 tablespoon red wine vinegar
- 6 scallions, chopped
- 1 red bell pepper, seeded and chopped
- 1/2 cup chopped fresh cilantro
- 1 cup frozen fire-roasted corn kernels, thawed
- 2 (15-ounce) cans black beans, drained
- salt and freshly ground black pepper, to taste
Preparation
1.Bring chicken broth to a boil in a small saucepan and stir in couscous. Remove pot from the heat and cover. Let stand for about 5 minutes.
2.In a large bowl, whisk together olive oil, lime juice, vinegar, and lime zest. Add scallions, red pepper, cilantro, fire-roasted corn and black beans, and toss to combine. Season with salt and pepper.
3.Fluff the couscous using a fork to break up any clumps. Add to the bowl with the vegetables and mix to combine. Taste for seasoning and adjust as needed. Serve immediately or refrigerate until ready to serve.
